Creamy Vegan Squash Soup

Name: Creamy Vegan Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-sized butternut squashes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 tablespoon olive oil; Salt and pepper to taste; Optional: pumpkin seeds for garnish

Highlighted under: Healthy & Light

This Creamy Vegan Squash Soup is a delightful blend of flavors that warms you from the inside out.

Created by

Emma

Last updated on 2025-12-24T19:45:41.801Z

This creamy vegan squash soup is perfect for a cozy evening at home. It's rich, velvety, and packed with nutrients.

        Why You'll Love This Recipe
        Rich and creamy texture without dairy
Packed with vitamins from fresh squash
Easy to make and perfect for meal prep

      

The Benefits of Butternut Squash

Butternut squash is not only delicious but also incredibly nutritious. Rich in vitamins A and C, it supports a healthy immune system and promotes good vision. The bright orange flesh is a sign of its high beta-carotene content, which is beneficial for skin health. Including butternut squash in your diet can also help maintain healthy blood pressure levels due to its potassium content.

Moreover, butternut squash is a great source of dietary fiber, which aids in digestion and helps you feel fuller for longer. This makes it an excellent choice for those looking to manage their weight or improve their overall health. When combined with the creamy texture of coconut milk, it creates a satisfying meal that is both hearty and wholesome.

Perfect for Meal Prep

One of the best aspects of this Creamy Vegan Squash Soup is its suitability for meal prep. It stores well in the fridge for up to five days, making it an ideal option for busy weekdays. You can also freeze portions for later use, ensuring you always have a healthy meal on hand, even during the most hectic days.

To reheat, simply thaw if frozen, and warm on the stovetop or in the microwave. This soup can be enjoyed on its own or paired with a slice of crusty bread for a complete meal. Its versatility makes it a staple in any vegan or plant-based kitchen.

Garnishing Ideas

While this soup is delicious on its own, adding a few garnishes can elevate its presentation and flavor. Toasted pumpkin seeds not only add a delightful crunch but also enhance the nutritional value with their healthy fats and protein. Consider drizzling a little extra coconut milk on top for a creamy finish or sprinkling some fresh herbs like parsley or cilantro to brighten the dish.

If you enjoy a little heat, a dash of chili flakes or a swirl of sriracha can add an exciting kick. These simple additions can transform your bowl of soup into a gourmet experience, making it perfect for serving at dinner parties or special occasions.

Ingredients

Main Ingredients

2 medium-sized butternut squashes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
Salt and pepper to taste
Optional: pumpkin seeds for garnish

Gather all the ingredients before starting the cooking process for a smooth experience.

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.

Cook the Squash

Add the diced butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.

Add Coconut Milk

Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat through for another 5 minutes.

Serve

Serve hot, garnished with pumpkin seeds if desired.

Enjoy your delicious creamy vegan squash soup with a slice of crusty bread!

Storage Tips

To ensure your Creamy Vegan Squash Soup stays fresh, store it in an airtight container. If you plan to freeze it, consider dividing it into individual portions for easy defrosting. Make sure to leave a little space at the top of the container, as the soup may expand when frozen.

When reheating, do so gently to preserve the creamy texture. Stir well to combine any separated ingredients, and add a splash of vegetable broth or water if it seems too thick.

Serving Suggestions

This soup pairs wonderfully with a variety of sides. A fresh green salad with a tangy vinaigrette complements the rich flavors of the soup, while a hearty whole-grain bread can provide a satisfying contrast in texture. For a more substantial meal, consider serving it alongside a grain bowl loaded with quinoa or brown rice.

Additionally, you can turn this soup into a complete meal by adding roasted chickpeas or lentils for extra protein. This not only enhances the nutritional profile but also adds a lovely texture to the dish, making it even more filling.

Questions About Recipes

→ Can I use a different type of squash?

Yes, other types of squash like acorn or pumpkin can also work well in this recipe.

→ Can I make this soup ahead of time?

Absolutely! This soup keeps well in the fridge for up to 5 days.

→ Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as it uses vegetable broth and no wheat-based ingredients.

→ Can I freeze the soup?

Yes, you can freeze the soup in an airtight container for up to 3 months. Just reheat when ready to serve.